Delectable French Breakfast: Croissant Pain Au Chocolat, Quiche Lorraine & Café Au Lait

Allergens

Eggs, Milk, Wheat

Ingredients

• 2 freshly baked croissants
• 1 pain au chocolat (chocolate
• filled croissant)
• 4 large eggs
• 3 oz diced bacon
• 1/4 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp unsalted butter
• 6 oz freshly brewed coffee
• 1/4 cup milk

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice a croissant in half and place on a serving plate.
3. Arrange the pain au chocolat next to the croissant halves.
4. In a mixing bowl, whisk together eggs, heavy cream, salt, and black pepper.
5. In a skillet, cook diced bacon until crispy, then add shredded Gruyère cheese. Stir to combine.
6. Pour the egg mixture over the bacon cheese mix, stirring gently.
7. Fill the croissant halves with the bacon cheese filling and place them back on the serving plate.
8. Place the filled croissants in the preheated oven for 15 minutes or until golden brown.
9. While the croissants are baking, warm milk and coffee together in a saucepan. Do not boil.
10. Serve the quiche Lorraine alongside the baked croissants and a steaming cup of café au lait.

Chef’s Insight

The combination of flaky, buttery croissant layers and rich, savory quiche creates a symphony of textures and flavors in each bite.

Notes

Serve with a side of fresh fruits or yogurt to add balance and nutrients.